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Nutrition Facts
Serving Size 1 (271g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon balsamic vinegar
Calories 126
Calories from Fat 38		(30%)
Amount Per Serving		%DV
	Total Fat 4.3g	6%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 473mg		19%
Potassium 736mg		21%
Total Carbohydrate 22.2g		7%
	Dietary Fiber 7.6g	30%
	Sugars 10.7g
Protein 3.2g		6%
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Thursday Night Indian Supper

echo echo

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Indian Spiced Eggplant (Aubergine)

Recipe #196146 | 30 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Engrossed
Nov 18, 2006

Very tasty. Easy to make, healthy and low-calorie!

SERVES 4 (change servings and units)

Ingredients

1 (1 1/2 lb) eggplants
1 teaspoon mustard seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon curry powder
1 pinch ground ginger
1 pinch ground nutmeg
1 pinch ground cloves
1 tablespoon olive oil
1 onion, chopped
1 cup tomato sauce or 2 cups cherry tomatoes
1 tablespoon molasses
2 garlic cloves, minced
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
fresh cilantro, to top chopped
cooking spray

Directions

1
Preheat broiler.
2
Trim ends off eggplant and cut into 1/4" thick rounds.
3
Spray cookie sheet with cooking oil.
4
Place eggplant on cookie sheet and spray with cooking oil.
5
Broil eggplant until tender and browned, about 3-5 minutes per side. Set aside.
6
In a small bowl, combine the first 7 spices. In a large frying pan, heat the olive oil over medium heat. Add spice mixture and cook, stirring constantly, for about 30 seconds.
7
Quickly add the onion and saute until soft and translucent, about 5 minutes.
8
Add the tomato sauce or halved cherry tomatoes, molasses, garlic and vinegar. Cook the sauce, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper.
9
Transfer eggplant to serving dish and pour sauce over. Top with chopped cilantro.

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Featured Reviews for This Recipe

From: Simonich

On Feb 6, 2008

The sauce was wonderful. I was actually being dyslexic and switched the measurements for vinegar and molasses, but it was fine. It doesn't seem to blend with the eggplants as well. Needs a little fixing that way, but I'm not totally sure how. Sauce is a keeper though. Thanks!

0 people found this review helpful

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From: Maito

On Oct 21, 2007

This was really good, especially the sauce. You could even eat it by itself on rice. I baked the eggplant at 400 F for 45 minutes, instead of broiling. I added a seeded chili pepper in with the onion for a touch of spice, and squeezed lemon over the finished dish. It served almost three as an entree with brown rice.

1 person found this review helpful

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From: KITTENCAL

On May 20, 2007

If you love Indian food then this is one to try, I did omit the mustard seeds and did some spice amount adjustments, This really only was enough to serve my DS and DS so next time I will double the recipe, thanks for sharing Engrossed...Kitten

2 people found this review helpful

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From: echo echo

On Jan 19, 2007

I served this with Uncle Bill's Barbecue Tandoori Chicken (#63800). I put it under the broiler for 5 minutes and it got a bit too browned so turned the slices over and broiled another 3 minutes and the other sides also got a bit too browned with this length of time. However, The sauce is so delicious and full of taste to pretty much cover up the hint of burned taste. This really is quite delectable and I will definitely make it again keeping a closer eye on the broiler. My sister loved it too and also plans to make it for her and her husband.

1 person found this review helpful

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